{"id":1384,"date":"2022-12-03T23:35:59","date_gmt":"2022-12-03T23:35:59","guid":{"rendered":"https:\/\/prisedujour.com\/?p=1384"},"modified":"2024-03-01T15:25:24","modified_gmt":"2024-03-01T15:25:24","slug":"the-most-tender-venison-shank","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2022\/12\/03\/the-most-tender-venison-shank\/","title":{"rendered":"Le jarret de venaison le plus tendre"},"content":{"rendered":"\n

This year I had the chance to butcher my own deer, and I discovered many new cuts, such as the shank. Through this recipe, it has become one of my favorite cut!<\/p>\n\n\n

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The Most Tender Venison Shank<\/h2><\/div>
<\/span>Servings<\/span>

4-6<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

5<\/p>hours <\/span><\/div>

<\/span>Total time<\/span>

5<\/p>hours <\/span>

10<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 venison shank (3lb, can be replaced by any venison roast)<\/span><\/p><\/li>

  • <\/span>

    1 tsp of salt<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of ground black pepper<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of vegetable oil<\/span><\/p><\/li>

  • <\/span>

    2 large onions, cut in quarters<\/span><\/p><\/li>

  • <\/span>

    3 carrots, peeled and cut in 5 cm (2″) sticks<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of tomato paste<\/span><\/p><\/li>

  • <\/span>

    1 cup of red wine<\/span><\/p><\/li>

  • <\/span>

    2 cup of beef stock<\/span><\/p><\/li>

  • <\/span>

    2 tbsp of balsamic vinegar<\/span><\/p><\/li>

  • <\/span>

    4-6 branches of fresh thyme<\/span><\/p><\/li>

  • <\/span>

    1\/2 pound of broth bone slices, with bone marrow (optional)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Pre-heat oven to 325 F
      <\/li>
    • Heat a large dutch oven (or deep dish with lid)<\/em> under medium-high heat. Season the shank with salt and pepper. When the dutch oven is hot, add the vegetable oil and sear the shank on all sides, 2 minutes per side.<\/li>
    • Remove the shank from the dutch oven. Add the onions and char them, 2 mins per side. Push the onions to the side and add the tomato paste. Cook for 1 mins while constantly mixing. Add the carrots and the wine to deglaze the pot. Reduce for 2 minutes.<\/li>
    • Add the beef stock, the balsamic vinegar, the thyme and the bone slices (optional)<\/em>. Bring to a boil, cover with lid and place in the oven for 4-5 hours, until the meat easily pulls (add 0.5-1 hour per addition pound of roast)<\/em>. Every hour, poor some of the cooking liquid on the shank and turn the shank half way through the cooking time.<\/li>
    • When the shank is ready, remove the shank and vegetables from the dutch oven and reserve. Place dutch oven on stove top under high heat. Reduce the sauce until it has a thick consistency, 5-8 mins of boiling.<\/li>
    • To serve, cut thick slices of shank meat, top with a generous spoonful of sauce and your choice of warm sides.<\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The venison shank can be replaced with any grocery bought beef roast (I recommend blade roast).<\/li>
      • The venison shank can be replaced with a shank or roast from any venison, such as deer, moose, elk, caribou, etc.<\/li><\/ul>\n\t\t\t\t<\/div>